Salad of Tomatoes and Eggs with Walnut Sauce

Salad of tomatoes and eggs with walnut sauce – recipe with photo, Moroccan cuisine
Rating: 4.8 Votes: 8
Cooking Time:
30 min.
Recipe Yield:
6 servings
Medium recipe

Salad of tomatoes and eggs with walnut sauce – Moroccan cuisine, recipe for cooking, at first glance it seems that this Moroccan salad is very simple, but the sauce that is made for the salad makes it richer, more satisfying and gives the tomato salad an additional pleasant taste and aroma. The composition of the sauce includes a large amount of greens, and the greens are different - this is cilantro, and parsley, and dill. Such a Moroccan salad can be put on a large plate or placed in portioned bowls, or even ice cream makers.

Recipe Ingredients

Tomatoes 600 g
Eggs 6 pcs
Onion 1 pcs
Walnut 200 g
Garlic 2 cloves
Cilantro 2 twigs
Parsley 5 twigs
Dill 5 twigs
Hot Pepper 1 pcs
Water 200 ml
Vinegar 9% 1 tsp

Cooking Recipe

For the Moroccan recipe tomato and egg salad with walnut sauce, peel the garlic, wash the peppers and remove the seeds and membranes. Wash and lightly dry the greens, the amount of nuts in the ingredients is indicated already in a peeled form. Twist the prepared products through a meat grinder with a fine sieve, add salt, vinegar, water and mix until a homogeneous mushy mass.

Hard-boil eggs, peel and cut into thin layers, it is best to do this on an egg cutter. Wash the tomatoes, dry and cut, as well as eggs, into thin layers.

Put sliced tomatoes and eggs in layers in a salad bowl, and pour prepared peanut sauce on top. Decorate salad with greens, you can use any that is part of the nut sauce and bring to the table.